Manufacture of gum confections



Patented Sept. 26,1939

UNITED STATES PATENT OFFICE 2,173,878 MANUFACTURE OF GUM CONFECTIONS Arthur D. Fuller, New York, N.

ational Adhesives Corporation,

Y., assignor to New York,

N. Y., a corporation of Delaware No Drawing. Application November 21, 1936,

Serial No. 112,140 I 4 Claims. (01. 99-434) This invention relates. to the manufacture of gum confections, and more particularly to the manufacture of a guru confection containing a chlorinated starch reaction product.

The making of chlorinated starch reaction products of generic types dealt with herein are described by me in my prior Patents No.-1,942,544,

wor gum jelly work, A. B. gums soft gum drops), hard gums These gum confections consist of a composition of sugars and starches, various types of which are used such as sucrose, levulose and thin or thick cooking starches. The

20 purpose of the starch is,to impart to the confection a body or firm duce a product having chewing properties, that is,

which are substantially as follows:

(a) The sheli'life of the gum confections made with the chlorinated starch reaction product is greatly increased due fection to keep tender.

feet ions. Chlorinated starch films do not shrink they are more vThis glucose, dextrose, maltose,

jelly structure and proof my present invention.

improved stabilizing or dispersing effect of sugar on chlorinated starch (when compared with fluidity starch made by treating thick cooking starch with an acid) causesthe resulting confection to undergo less change-in hardening onaging. Therefore gum confections made in accordance rinated starch reaction product have a markedly greater jelling characteristic when compared with confections made with an acid-treated thin boiling starch of like fluidity (measured at 80 C.). This permits the confection to hold. its shape better, in hot or humidweather, and gives the candy more resiliency and chewability.

(c) The gum confections made with the chloacid-treated'etarches; The chlorinating' and purification treatment which the starch undergoes tends to remove all characteristic odor and taste which the starch may have. associated therewith certain quantities of fats,

standing. Since starches used in foods and Starch has a candies should not impart any taste thereto but onthe contrary should be as bland as possible (since flavoring, coloring and sweetening compounds are employed therewith), it ishighly deing, coloring and I ployed. This is accomplished with the product sweetening compounds ema as (e)' Gum confections -itiiade in accordance with the present invention can be cast into the molds at a lower moisture content. This is ossible due to the fact that the chlorinated starch, although producing a stiffer jell when cold, is thinner flow ing when This unusual characteristic also makes it possible for thefc asting' to take place without the formation of tailings when using chlorinated starch, since the hot jelly breaks short and clean between molds. 'Since acid-treated starch, as stated above, is not as thin flowing as the chlorinated starch when hot, it would not be possible to cast the hot jelly at as low a moisture with ahypochlorite content when theaci -treated starch is as when chlorinated starch is used.

(I) Because of the fact that gum candies made with chlorinated starch solidify more rapidly than when other sta'rchesare used, and because of the low moisture content when cast, the confections can be removed from the mold in a shorter period of time, with resulting increase in production and decrease in cost.

(q) Because of the greater jelling tendency of the-gum candies made from chlorinated starch, it is not only practicable, but actually necessary to use approximately 10% to 15% less of the chlorinated starch, compared to 'a like fluidity of acidtreated thin boiling starch. The yield of the batch however, is not diminished, since the chlorinated starch possesses the ability to maintain a greater percentage of water in the finished batch, and at the same time have all of the other characteristics that are desirable. I have found that the finished batch, where chlorinated starch is used, will contain. approximately 1% to '1 /2% more water than when 'made with acidtreated starches, and that the gum candies do not give up this excess moisture under ordinary conditions, .and certainly to no greater extent than like formulas employing acid-treated starches. Y

As set forth in my aforementioned prior Patents No. 1,942,544 and No. 2,014,798, to make a chlorinated starch reaction product in accordance with my invention therein described, the starch material, preferably in milk form, is first treated of an alkali earth metal (e. 3. calcium, sodium, potassium or. magnesium hypochlorite), or with an equivalent chlorine containing body, preferably in n alkaline medium. The

into the starch milk employed,

hypochlorite is introduced preferably a little at a time over a considerable period of time and the magma is kept in agita- -tion, preferably, until the available chlorine is completely absorbed, that is, until the chlorine in any form capable of reacting with the starch is all taken up by the-starch. After chlorination of the starch milk is proper for :sired results are achieved when the processis controlled so as to produce a starch reaction prodnot having a fluidity from 30 to 85, and that the a between 55 to 65. When the the confection is .remove soluble materials.

, arrears best results are to be obtained when the fluidity of the chlorinated starch product is in the range fluidity is too low, too viscous to fiow through the nozzles of the casting or depositing machine, unless boiled for a prolonged period of time, which is undesirable. When the fluidity is too high, the confection does not have sufiicient body, and tends to produce an undesirable sweating, that is particularly noticeable in warm weather. The desired range of fluidity is accomplished by controlling, in the manner described in the various examples hereinafter set forth, the steps of chlorination and adjustment of pH values of the 'starch reaction product.

ity in the range between 55 to 65.

Example I-Sago starch reaction product 35,000 lbs. of P. S. a tank containing about 40,000 lbs. of water and a starch milk is produced. The temperature of the starch milk is preferably about 60 F.

The hypochlorite solution, such as sodium hypochlorite, containing as an excess of alkali 4.5 to 6% chlorine and containing an added amount of free caustic soda, equivalent to 35% to 37% of the free available chlorine, is added in small portions over a period of time -such as three hours. Enough is added to give 0.75% available chlorine on the starch. After the addition has been completed and the milk allowed. to agitate'until the chlorine has been more or less completely absorbed, the starch is tested for fluidity, as more fully set forth below and more briefly as follows: A sample of the starch is washed and filtered, then brought to a concentration of 8 on the Brix cc. of this milk is cooked for one hour, brought back to weight and run on the Stormer viscosimeter. In. case this test shows a fluidity of less than that desired, such as 55, a small amount of additional hypochlorite is added and the milk is again agitated. In any event,- the,.agitation is continued sufliciently long until the free chlorine is essentially completely absorbed. Any residual available chlorine is removed with one of the ordinary antichlors. The pH value is brought to 4.0 to 4.5, by adding muriatic acid. The starch milk is then screened and then filtered, the filtering being carried out sufllciently to subsequently The product is then dried in the customary manner and brought to a normalcommercial moisture content. .The pH of the finished material is preferably between 6.0 to 6.5; although Example II-Potato starch reaction product The following is a small batch example employing, potato starch: I

500 gms. of imported potato starch are suspended in 550 cc.. containing as an excess of alkali of NaOH on the chlorine. The hypochlorite is added slowly over ten hours. A sample of the starch product is run through a fluidity test. Several hours after the last of the hypochlorite is put in, the excess chlorine is taken up with an antichlor, the pH adjusted to 7.0, and the starch filtered.

or turtle sago is dumped into it may be lower or higher, if desired.

of water, and treated with 0.9% of available chlorine as sodium hypochloriteallow the cylinder to aivas're The filter cake is broken up and agitated with fresh tap water for'two hours, the pH adjusted to test procedure described hereinbelow. procedure is i'ollowed with a small batch example. In carrying out the process with a Example IIIC'0rn starch reaction product The following is a small batch example employing corn starch.

1000 gm. of commercial corn starch are susup with an the starch cording to hereinbelow.

Method for testing 60 fluidity chlorinated starches Sample-A ten gram sample is used for the test; this is mixed with 100 grams distilled water in a porcelain beaker. Weights are taken since i back toweight after the sampleis stirred, until a temperature of the jelled starch. The

is started when the sample is placed in the bath;

meter is maintained at 8082 bath is raised to 80 C. The serted in the "well and the at 80 C'.

With the revolution indicator at brake is released and the weight is of the starch solution is maintained at 80 0., C

removed with a rod.

revolve times in 15.6

seconds. .The desired manufacturing limits are I 153 seconds, equivalent to a 61 fluidity, and 15.9 75,

seconds, equivalent to a 59 fluidity.

When tapioca starch is used, substantially the same procedure as set forth above for sago starch is employed. It is to Other starches, such as wheat, arrowroot and rice, may also be employed in the chlorination process. To secure confections having a high degree 'of brilliancy and film elasticity, it is prethen added 10% lbs. of a thin boiling chlorinated starch reaction' Cerelose gum 35 lbs.)of corn syrup (43 Baume), 10 lbs. nu-

fiBetter grade gum 40 lbs. of cane sugar and 30 lbs. of cornsyrup- (43 Baum) dissolved in therefor and be apparent from the above detailed description 4' scribed above, foiir gallons of water and 1 oz. of cream of tartar. The cooking is then finished, the steam shut off and 22 lbs. of corn syrup and lbs. of cane sugar are added raw. This is then mixed well, flavored and colored.

Hard gums 40 lbs. of cane sugar and 60 lbs. of corn syrup (43 Baum) dissolved in 6 gallons of water are brought to a boil. To this is added while boiling 12 lbs. of chlorinated starch reaction product such as the 60 fluidity chlorinated starch described above mixed with 6 gallons of This is cooked to a good string, the steam shut off, and thenwflavored and colored.

The process of manufacturing the improved gum confection of the present invention and the preferred chlorinated starch reaction products the many advantages thereof will -starch reaction product consisting. of a chlorinated starch material characterized by having chlorine reacted with the starch material, the product being a reaction product of the starch and an alkali hypochlorite containing excess alkali, the said starch reaction product imparting tothe gum confection the following improved properties when compared to gum confections employing thin or thick cooking starches: longer shelf life, greater jelling characteristic, increased transparency, and quicker drying characteristic.

2. A gum confection comprising a composition cold water. I

chlorinated starch and of sugars and a starch reaction product, the starch reaction product consisting of a chlorinated starch material characterized by having chlorine reacted with the starch material, the product being a reaction product of starch and sodium hypochlorite containing excess alkali, and

' having a fluidity generally in the range of 60, the

'said starch reaction product imparting to the gum confection the following improved properties when compared to gum confections employing thin or thick cooking starches: longer shelf life, greater jelling characteristic, increased transparency, and quicker drying characteristic.

3. A gum confection comprising a composition of sugars and a starch reaction product, the.

starch reaction product consisting of a chlorinated starch material characterized by having chlorine reacted with the starch material, the product being a reaction product of the starch and an alkali hypochlorite containing excess alkali, the reacted chlorine being from 0.5% to 1.5% on the dry basis weight of the starch material, the said starch reaction product imparting to the gum confection the following improved properties when compared to gum confections employing thin or thick cooking starches: longer shelf life, greater jelling characteristic, increased transparency, and quicker drying characteristic.

4. A gum confection comprising a composition of sugars and a starch reaction product, the said product being a reaction product of starch and sodium hypochlorite containing excess alkali and consisting of a chlorinated starch material characterized by having chlorine reacted with the starch material in a proportion between 0.5% to 1.5% on the dry basis weight of the starch material and having a pH value to yield a product fluidity in the range between 55 to 65, the said -starch reaction product imparting to the gum confection the following improved properties when compared to gum confections employing thin or thick cooking starches: longer shelf life, greater jelling characteristic, increased transparency, and quicker drying characteristic.

AR FULLER. 

